Jambalaya Of Chicken

Oxmoor House
about 3 quarts


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1/4 cup lard or shortening
1 (3-pound) broiler-fryer, cut up
3/4 pound cubed cooked ham
1 medium onion, chopped
1 medium-size green pepper, seeded and chopped
3 cloves garlic, minced
1 1/4 cups uncooked regular rice
2 quarts water
1 tomato, peeled and chopped
1/4 cup chopped fresh parsley
1 1/2 tablespoons salt
1 1/2 teaspoons pepper
1 teaspoon dried whole thyme
1 teaspoon hot sauce
3 bay leaves
1/4 teaspoon dried whole basil
1/4 teaspoon dried whole oregano


Melt lard in a small stock pot over medium heat; add chicken and ham, and cook, turning to brown all sides. Remove chicken and ham; set aside, reserving pan drippings. Add onion, green pepper, and garlic to pan drippings; sauté until tender. Stir in rice; cook over medium heat until rice is browned.

Add water, tomato, parsley, salt, pepper, thyme, hot sauce, bay leaves, basil, oregano, and reserved chicken and ham; bring to a boil. Reduce heat; simmer, uncovered, 1 1/2 hours, stirring frequently. Remove and discard bay leaves.

Transfer pieces of chicken to individual serving plates. Spoon jambalaya over chicken, and serve immediately.

Created date

February 2010